149 related articles for article (PubMed ID: 38277000)
1. Thickening human milk: the effect of time, temperature, and thickener for infants with dysphagia.
Brooks L; DiStefano CC; Clayton H; Gethers CT
Eur J Pediatr; 2024 Apr; 183(4):1839-1848. PubMed ID: 38277000
[TBL] [Abstract][Full Text] [Related]
2. Thickened Liquids Using Pureed Foods for Children with Dysphagia: IDDSI and Rheology Measurements.
Brooks L; Liao J; Ford J; Harmon S; Breedveld V
Dysphagia; 2022 Jun; 37(3):578-590. PubMed ID: 33954811
[TBL] [Abstract][Full Text] [Related]
3. Comparative study of IDDSI flow test and line-spread test of thickened water prepared with different dysphagia thickeners.
Kim YH; Jeong GY; Yoo B
J Texture Stud; 2018 Dec; 49(6):653-658. PubMed ID: 30187484
[TBL] [Abstract][Full Text] [Related]
4. Thickened Formulas Used for Infants with Dysphagia: Influence of Time and Temperature.
Ng V; Bogaardt H; Tzannes G; Collins S; Docking K
Dysphagia; 2022 Aug; 37(4):923-932. PubMed ID: 34392421
[TBL] [Abstract][Full Text] [Related]
5. Viscosity of dysphagia-oriented cold-thickened beverages: effect of setting time at refrigeration temperature.
Kim SG; Yoo B
Int J Lang Commun Disord; 2015; 50(3):397-402. PubMed ID: 25469989
[TBL] [Abstract][Full Text] [Related]
6. Dysphagia thickeners in context of use: Changes in thickened drinks viscosity and thixotropy with temperature and time of consumption.
Badia-Olmos C; Laguna L; Rizo A; Tárrega A
J Texture Stud; 2022 Jun; 53(3):383-395. PubMed ID: 35434781
[TBL] [Abstract][Full Text] [Related]
7. Viscosity differences between thickened beverages suitable for elderly patients with dysphagia.
Garin N; De Pourcq JT; Martín-Venegas R; Cardona D; Gich I; Mangues MA
Dysphagia; 2014 Aug; 29(4):483-8. PubMed ID: 24842337
[TBL] [Abstract][Full Text] [Related]
8. Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.
Kim H; Hwang HI; Song KW; Lee J
J Texture Stud; 2017 Dec; 48(6):571-585. PubMed ID: 28419504
[TBL] [Abstract][Full Text] [Related]
9. Characterizing the Flow of Thickened Barium and Non-barium Liquid Recipes Using the IDDSI Flow Test.
Barbon CEA; Steele CM
Dysphagia; 2019 Feb; 34(1):73-79. PubMed ID: 29948262
[TBL] [Abstract][Full Text] [Related]
10. Rheological characteristics of cold thickened beverages containing xanthan gum-based food thickeners used for dysphagia diets.
Cho HM; Yoo B
J Acad Nutr Diet; 2015 Jan; 115(1):106-11. PubMed ID: 25441963
[TBL] [Abstract][Full Text] [Related]
11. Testing and Development of Slightly Thick Infant Formula Recipes for Dysphagia Management: An Australian Perspective.
Marshall J; Buttsworth J; Grandt HDS; Raatz M; Signorini A; Fernando S; Clarke S
Dysphagia; 2023 Aug; 38(4):1254-1263. PubMed ID: 36637506
[TBL] [Abstract][Full Text] [Related]
12. Rheological characterization of thickened protein-based beverages under different food thickeners and setting times.
Kim CY; Yoo B
J Texture Stud; 2018 Jun; 49(3):293-299. PubMed ID: 29574854
[TBL] [Abstract][Full Text] [Related]
13. Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia.
An S; Lee W; Yoo B
Prev Nutr Food Sci; 2023 Mar; 28(1):83-88. PubMed ID: 37066029
[TBL] [Abstract][Full Text] [Related]
14. Do Thickening Agents Used in Dysphagia Diet Affect Drug Bioavailability?
Ilgaz F; Timur SS; Eylem CC; Nemutlu E; Erdem ÇE; Eroğlu H; Gökmen-Özel H
Eur J Pharm Sci; 2022 Jul; 174():106197. PubMed ID: 35489612
[TBL] [Abstract][Full Text] [Related]
15. Comparison of two methods to categorize thickened liquids for dysphagia management in a clinical care setting context: The Bostwick consistometer and the IDDSI Flow Test. Are we talking about the same concept?
Côté C; Germain I; Dufresne T; Gagnon C
J Texture Stud; 2019 Apr; 50(2):95-103. PubMed ID: 30370530
[TBL] [Abstract][Full Text] [Related]
16. How Accurate Are the Consistency Labels Used in Hong Kong? An Objective Study of the Consistency of Thickened Liquids Using International Dysphagia Diet Standardisation Initiative and Consistometric Measurements.
Wong LY; Ng ML; Tong ETS
Folia Phoniatr Logop; 2022; 74(3):167-175. PubMed ID: 34348310
[TBL] [Abstract][Full Text] [Related]
17. Properties of Australian thickened formulae for infants and children: Influence of preparation and nutritional content on IDDSI properties.
Frakking TT; Whillans C; Rogash C; David M
J Texture Stud; 2023 Oct; 54(5):736-744. PubMed ID: 37086024
[TBL] [Abstract][Full Text] [Related]
18. Through Thick and Thin: The In Vitro Effects of Thickeners on Infant Feed Viscosity.
Koo JK; Narvasa A; Bode L; Kim JH
J Pediatr Gastroenterol Nutr; 2019 Nov; 69(5):e122-e128. PubMed ID: 31449171
[TBL] [Abstract][Full Text] [Related]
19. Consistency stability of water thickened with maltodextrin, xanthan gum and potassium chloride.
Alves DC; Alves NA; Dantas RO
J Texture Stud; 2017 Dec; 48(6):530-533. PubMed ID: 28452158
[TBL] [Abstract][Full Text] [Related]
20. Clinical Focus: Findings and Clinical Implications for Thickening Formula With Infant Cereal Using the International Dysphagia Diet Standardisation Initiative Flow Test.
Stevens M; O'Rourke S; Casto SC; Benedict J; Lundine JP
Am J Speech Lang Pathol; 2022 Jul; 31(4):1601-1610. PubMed ID: 35580232
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]